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Method

1 Preheat the oven to 180 ̊C, gas mark 4. Melt 15g butter; brush over the insides of 6 dariole or mini pudding moulds. Chill the moulds for 10 minutes then brush with butter again and dust with cocoa. Tap out any excess; set aside.

2 Meanwhile, make the ganache: put the hazelnut chocolate in a small bowl. In a small pan, heat the cream gently until steaming and starting to bubble at the edges; remove from the heat and pour over the chocolate. Leave for 1 minute, then stir until just combined. Set aside to cool and firm up a little.

3 Put the remaining 45g butter and the dark chocolate in a small pan and melt over a gentle heat. Tip into a large bowl and set aside for 2 minutes, until lukewarm. Meanwhile, put the egg whites in a large bowl and use electric beaters to whisk until frothy. Gradually add the sugar while continuing to whisk, until thick, shiny and just holding stiff peaks.

4 Add the egg yolks and hazelnut spread to the chocolate mixture (don’t worry if it looks grainy). Add a large spoonful of the egg white mixture and mix it in well. Use a large metal spoon to carefully fold in the remaining egg white mixture. Half fill the prepared moulds, ensuring the mixture is level, then put on a baking tray. Use 2 teaspoons to carefully add a little of the ganache to the centre of each. Divide the remaining egg mixture between the moulds then use a palette knife to smooth the tops.

5 Bake in the centre of the oven for 12-13 minutes, until risen and just firm to the touch. Turn out each fondant onto a plate, dust with cocoa powder and scatter over the roasted chopped hazelnuts. Serve straight away with the ice cream.